|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Observed food employee wash hands and touch handles without barrier. CDI - EHS addressed with PIC and employee educated on proper hand wash procedure. Employee re-washed hands. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage at 113 F in hot box. Food employee stated that these were recently placed into hot holding. CDI - Sausages re-heated > 165 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several chicken caesar wraps and crispy chicken bacon wraps > 41 inside upright reach-in cooler. PIC explained that the items were prepped this morning and placed in to the unit. CDI - PIC took products to walk-in cooler to quickly cool down. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on opened container of half & half. PIC traced back date mark to 11/10. CDI - Product date marked. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed several chicken Caesar wraps and crispy chicken bacon wraps tightly covered cooling inside upright reach-in cooler. PIC explained that the items were prepped moments before and immediately placed into the unit. EHS provided education on proper cooling methods. CDI - PIC and food employee uncovered the wraps and relocated them to the walk-in cooler for rapid cooling. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed 1x heavy soiled microwave. Recommend thorough cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee tumbler on prep table. CDI - Item removed to designated area. |